Recently I baked a Peanut Better, Banana, and Chocolate pie. I was thinking for some time about how I should start baking more pies just as before and my ideas kept going back to a chocolate cookie crust. I absolutely love them and I had been hankering for one. I think I was salivating for one because I haven't baked a cream, custard, or mousse pie since the past January.This pie is a common chocolate peanut butter pie which has a cookie crust as well as a layer of cut up bananas. It's light and tasty, making it the ideal dessert for a dull and cold season. I prepared this pie for close friends last Sunday and from what I could determine, it was a huge hit. I've absolutely been taking advantage of the leftovers.
Ingredients for Chocolate, Peanut Butter, and Banana Dessert:
Crust:
12-15 chocolate sandwich cookies, in small pieces
1 stick of butter, soft to the touch
Mousse:
2 8oz packages of cream cheese, soft
1 cup of peanut butter
1c. of heavy whip cream
1 tsp of vanilla extract
1 tabsp. sugar
Whipped Cream:
1/2 cup heavy whipped cream
1/2 tsp . vanilla extract
1 teaspoon sugar
Peanuts for sprinkling
Two bananas
Inside of a small bowl, blend the crushed cookies and butter. Put the blend into a greased pie pan. Bake at 350 for twenty minutes. Allow it to cool completely.
In a heavy bowl, mix 1 c. cream, 1 tsp . vanilla, and 1 tablespoon sugar. Whip utilizing a whisk until stiff. Put aside. Place the remainder of the cream, sugar, and vanilla in the bowl and whip until eventually soft peaks shape. Set-aside and refrigerate.
Mix cream cheese and peanut butter in yet another bowl until fluffy. Fold in 1/3 of the stiffly whipped cream in batches until it is all blended.
Cut bananas and line the bottom and sides of the pie crust with the pieces. Scoop the peanut butter blend on the top, spreading smoothly. Following that, scoop the delicately whipped cream over the top and in the core, leaving some of the peanut butter mousse revealed. Spread with crushed peanuts. Cool in the fridge no less than 2 hours.
Ingredients for Chocolate, Peanut Butter, and Banana Dessert:
Crust:
12-15 chocolate sandwich cookies, in small pieces
1 stick of butter, soft to the touch
Mousse:
2 8oz packages of cream cheese, soft
1 cup of peanut butter
1c. of heavy whip cream
1 tsp of vanilla extract
1 tabsp. sugar
Whipped Cream:
1/2 cup heavy whipped cream
1/2 tsp . vanilla extract
1 teaspoon sugar
Peanuts for sprinkling
Two bananas
Inside of a small bowl, blend the crushed cookies and butter. Put the blend into a greased pie pan. Bake at 350 for twenty minutes. Allow it to cool completely.
In a heavy bowl, mix 1 c. cream, 1 tsp . vanilla, and 1 tablespoon sugar. Whip utilizing a whisk until stiff. Put aside. Place the remainder of the cream, sugar, and vanilla in the bowl and whip until eventually soft peaks shape. Set-aside and refrigerate.
Mix cream cheese and peanut butter in yet another bowl until fluffy. Fold in 1/3 of the stiffly whipped cream in batches until it is all blended.
Cut bananas and line the bottom and sides of the pie crust with the pieces. Scoop the peanut butter blend on the top, spreading smoothly. Following that, scoop the delicately whipped cream over the top and in the core, leaving some of the peanut butter mousse revealed. Spread with crushed peanuts. Cool in the fridge no less than 2 hours.
About the Author:
Whipped home-style deviled eggs recipes, and simple, canned pickled okra are Southern delicacies.
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